Cherry Bread Pudding with Rum Sauce

Thanks to Pete Grigor of Farmington, Minnesota for this recipe. A displaced Cajun, he submitted it with the following note!

I'm submitting my recipe for Cherry Bread Pudding with Rum Sauce. It's a favorite among displaced Cajuns up here in Minnesota and I'm asked to make it often, so I hope you enjoy it! I teach Computer Careers at a local technical college (Dakota County Technical College). Every Wednesday night right before my Intro to Computers class, we have a small group of displaced Cajuns who get together to listen to the music of Clifton Chenier, Buckwheat Zydeco, Steve Riley & the Mamou Playboys, Terence Simiens, etc. and eat Cajun/Creole foods for supper! This recipe is an all-time favorite with this crowd, so even though we're far from home, we celebrate Wednesday night on the bayou! Enjoy! ; )

Madeline's Cherry Bread Pudding
with Rum Sauce (Serves 2)

This is a recipe that is gar-run-teed to send you into Cajun Heaven, cher! Try it for a picnic dessert! Et toi!

Ingredients:

1 egg white

1 cup skim milk

2 tsp Sugar Twin artificial sweetener or equivalent

1/4 tsp ground cinnamon

about a handful of crushed walnuts to taste

1 cup stale French bread broken into 1/2" pieces

1/2 cup water-packed tart red cherries, pitted and drained

1/2 teaspoon vanilla extract

1 tablespoon raisins

Rum Sauce Ingredients

1/4 cup skim milk

1/2 tsp cornstarch

1 tablespoon rum extract

2 tsp Sugar Twin artificial sweetener or equivalent

Cooking Instructions

Preheat oven to 350 F

Beat the egg white with the skim milk, sweetener, and cinnamon

Add the bread to the liquid mixture to soak for 1 minute

Add the remaining ingredients, except the sauce, and pour into a small baking dish

Bake for 30 minutes, or until a knife inserted in the center comes out clean

To Make the Rum Sauce:

Blend the cornstarch with the skim milk. Heat, stirring gently until it thickens.